30g plain flour
½ pint of stout
300g Wild Garlic Yarg grated
1tsp Dijon mustard
Generous amount of Worcester sauce
Melt butter in a saucepan, stir in flour and cook through. Gradually add the stout whisking it all the time to make it smooth, cook until sufficiently thickened then add the cheese and mustard and remove from the heat. Cool the mixture in fridge
Spread thickly over sliced sourdough and place under a hot grill until it is golden and bubbly.